Category Archives: Diet And Food

Parents of families in difficult housing situations like homelessness or loss of utilities consume less vegetables than parents and children who arent experiencing housing issues. (Photo Courtesy/nrd on Unsplash)

Families who deal with unstable housing conditions already have enough to worry about, and maintaining a healthy diet is just one more thing to add to the list. People experiencing issues with housing also tend to have a low-quality diet, according to a small study published in the journal American Pediatrics.

Researchers from Boston Childrens Hospital looked at families who were homeless, living in shelters or doubled up with another family, and those who faced the threat of eviction or having utilities shut off. Parents in these unstable conditions ate fewer vegetables and beans than families who do not experience any kind of housing issues, found the study published in April 2019.

For a place like Athens-Clarke Countywhere an estimated 31.6% of the population is living in povertythis could mean a high rate of adults who arent getting the USDA recommended servingsof four cups of vegetables and two and a half cups of fruit each day.

Researchers tracked the eating habits of 340 parent-and-child pairs in Boston over four weeks. Families included in this study had to meet several requirements. They had to have children with no special dietary needs in some sort of unreliable housing situation.

Two-thirds of the families included in the study attributed their housing instability to the threat or loss of utilities. The remaining third endured homelessness or doubling up with another family. The results show that lower incomes result in a less healthy diet for children, though childrens diets generally remained the same throughout income levels.

Researchers suggest their findings may indicate that parents are depriving themselves of healthier, more expensive foods in order to provide the best diet they can afford for their children.

Local experts agree that it can be difficult for families to prioritize healthy eating when they arent sure where they will live. But even when healthy foods are provided, the community may need education on how to prepare them.

Josie Leimbach, a lecturer with the Institute for Womens Studies at the University of Georgia, says things like healthy eating become difficult and less of a priority when you cant afford rent.

If were told that were supposed to eat fresh fruits and vegetables, that means multiple things, Leimbach said. It means you have to go shopping regularly, which means you have to have access to a store thats selling those at a price thats reasonable.

Nutrition issues are more complicated than simply accessing food, she said. Anything that requires preparation, its not just about the eating part of it, but it takes time. And if youre someone who is working multiple jobs to try to pay rent, and pay for food then cooking becomes a luxury.

Arya Aghdasi, who served as a volunteer coordinator and department manager at the Food Bank of Northeast Georgia, agreed and said that even though Athens is lucky to have a fresh food program, there are gaps.

It just wasnt sustainable, and we werent getting enough produce in for it to last, Aghdasi said. There is a push for nutrition. But the things that the food bank lacks, in a sense, is a willingness to change and then a willingness also educate the population of how to utilize things.

For example, he says that when the food bank does get simple, healthy ingredients donated, it doesnt necessarily result in a balanced meal. While chickpeas are considered a good source of protein, are versatile and sustainable, its not very well known in Southern cuisine, Aghdasi said.

A lot of people dont know how to use it. And right now we dont have somebody in place that is willing to go out there and teach how to use chickpeas, he explained.

While the research from Boston highlights the importance of stable living conditions for healthy eating, it is also important to recognize a few limitations. Parents reported the data themselves, which leaves room for error as well as the risk of purposefully skewing data.

Data came from parents who filled out the Harvard Service Food Frequency Questionnaire. The questionnaire tracked how often the parent and child consumed 84 different foods and beverages over a four-week period.

Barbara Grossman, clinical associate professor and director of the Dietetic Internship Program in the Department of Foods and Nutrition at the University of Georgia, was not involved in the study but said this method has certain limitations.

People cant accurately, at least very accurately, report what they usually eat. But it can determine extremes of intake, it is simple to administer, and can be used with large groups of people, Grossman said. Sherecommends the use of a food record instead. People simply update their daily food intake as soon as they eat something.

Parents and childrens results from the questionnaire were used to calculate a score out of 100, with a higher score indicating a healthier, more well-balanced diet. Parents who were older, with higher income and education levels, were found to have the highest scores. Race also played a part, with black parents scoring the highest for themselves and their children.

This study also acknowledges the fact that one of the researchers, Eric Fleegler, is now working for Veta Health. Veta Health supports HelpSteps, a system for connecting families to social services, which has the potential for a possible conflict of interest. However, this research preceded Fleeglers association with Veta Health.

It is also important to acknowledge that this study focused on families in an urban environment, specifically Boston. The findings may not necessarily apply to parents and children in rural or suburban areas.

Cassidy Hannon is a junior majoring in journalism in the Grady College of Journalism and Mass Communication at the University of Georgia.

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Home Is Where The Hunger Is: How Housing Affects Diet - University of Georgia

To describe that meal as something that you make is too generous, Ziwe says of cantaloupe with prosciutto. Illustration: Margalit cutler

Im constantly trying and failing to be a vegetarian, says the comedian Ziwe Fumudoh. I feel like I should get morality points for making the attempt every day. You may know Fumudoh as a writer on Desus & Mero or for her stand-up, but more likely have watched her lean in and ask frank and uncomfortable questions on her weekly Instagram show Baited! On the show, which Vultures E. Alex Jung calls comedy that speaks to a chaotic and internecine cultural moment, shes interviewed people including Caroline Calloway, Alison Roman, Jeremy O. Harris, and Grace Kuhlenschmidt. When it comes to food, Fumudoh says shes a creature of habit, and this week she ate and drank a lot of her favorite things: iced chai, tater tots, jollof rice, and an ube doughnut.

Thursday, July 30I famously do not drink coffee. Every day, my eyes open at 7 a.m. and I am ready to start my day. Occasionally, I drink an iced chai because I love how sweet it tastes. Sugar is my greatest vice. I have the palate of a middle schooler with an expense account. There are weeks when Ill go through two boxes of brownie mixes by myself. There are days where Ill eat several pints of Talenti ice cream (raspberry cheesecake and cookie dough). I dont really drink, so this is how I let loose.

I take my iced chai with an asparagus croissant. I love asparagus probably because some of my most formative, deeply religious childhood memories are watching Veggietales, which features a talking asparagus named Junior.Its just very savory. The only issue is that it flakes when you bite into it. But I enjoy it, Ive been eating it for years. I get the croissant and chai from this coffee shop, but I dont want to say what coffee shop it is, because I dont want it to become popular.

Not to flex, but I do know how to make traditional jollof rice with okra and some fried chicken. It is a Nigerian dish that I grew up eating and one of my favorite dishes to eat. If there was ever a debate about whether I would make a good Nigerian housewife, the answer is still probably no. Just kidding, Id be FINE.

Its just something I really enjoy because its savory, it feels like Im getting my vegetables in me, yeah, its nice. I make it in bulk, I make it for four days worth of food. Its a process, you have the chicken broth and then you have to make the tomatoes, mix it with the tomato paste, so I make it in bulk.

I didnt have to learn how to make it as a kid, my mother probably pressured me, but I never really learned how to do it. But as an adult, I was like, This is the food that I remember fondly and like. Nigerian jollof rice, which is better than Ghanaian rice, is very famous, so it was a priority to learn how to do this and then cook it. Theres a war going on between Ghanaians and Nigerians regarding their rice, and Nigerians will be victorious. Because Nigerians do it better.

Friday, July 31What did I eat today? Honestly, the days dont mean anything, so its all relative. I would argue that I am dying in my bedroom. Every single day I die a little further. I definitely feel like Im wasting away during the pandemic, but we are on a march towards death the day we are born. No offense.

I had an ube doughnut that my roommate bought in Flushing, Queens. Its a traditional Filipino donut. It was delicious, but I love all sugar. Once upon a time when I was severely depressed, as opposed to now when I am only moderately depressed, I would eat a doughnut a day to feel joy. I had to stop this as a doctor warned that an all-sugar diet was very bad for me. I have an extreme personality, I either eat my feelings or I forget meals because Im too wrapped up in work. Or I become absolutely obsessive and eat something until it makes me sick.

When Hillary lost the election, I ate pad thai and pad see ew everyday for a month. Then I couldnt eat Thai food for a year. Fun fact: As a child I became absolutely obsessed with tapioca pudding to the point where I was eating like six cups a day. I ate so much tapioca pudding, I made myself lactose intolerant for two years.

Arms locked in harmony, I love a good sugary sweet. But its to my detriment. Sometimes Ill eat so much sugar, like Ill eat two pints of Talenti, and Ill feel it in my legs. Ill feel my legs twitching. Its not a very good place to be where youre eating so much of one particular item that you feel physically ill for days.

Im not a huge candy person, though. I go overboard, its one of those things where you cant eat it and just eat one piece of candy. You have to eat the whole bag of Reeses Pieces. I prefer my candy in ice cream form, I like when there are Reeses in my Talenti. I like when there are M&Ms in my cake. I need a little diversity in terms of texture, in terms of size.

I also had some cantaloupe with prosciutto. I love prosciutto with cantaloupe. Anything that combines savory and sweet, is right up my alley. I discovered this meal when I went to Italy. Fun fact: In Italy, people frequently asked me if I was Rihanna. I dont look anything like Rihanna, but I believe in my heart the people I was interacting with were only familiar with maybe three black women.

To describe that meal as something that you make is too generous. You throw slabs of thinly sliced ham on to cut up pieces of fruit, and then you nosh on it until you feel full. So, yes, I love to cook prosciutto and fruit. Its not a difficult dish and thats the reason I gravitate towards it, because all I need to do is buy prosciutto and have a melon handy. You really shouldnt give yourself too much credit.

The jollof rice, thats labor intensive, thats centuries of training being acted upon as I cook, as I put my foot into the dish. Cantaloupe with prosciutto is just having the ability to Google sweet and savory. When I went to Italy, I was like, Oh, these guys have meat with everything let me get on that wave right quick.

Saturday, August 1I had an iced chai and asparagus croissant again in the morning.

This year I made a commitment to becoming a vegetarian. It has been a difficult process for me because culturally, I was raised to eat meat with every meal. I know that eating less meat is better for the environment, and I want to try and do my part to leave a cleaner Earth for the next generation.

My biggest struggle with being a vegetarian is that I vehemently dislike the texture of beans. They are so mealy. Goodness. Ive never been a beans fan, and I was raised in an African household. Another huge impediment to becoming a vegetarian for me is that I dont know what qualifies as a vegetable. Apparently, chicken nuggets are not vegetables. Who knew? Certainly not me.

I can usually maintain a vegetarian diet for two weeks before I falter, usually from iron deficiency and sheer ignorance. But the one vegetarian option that I consistently love is Impossible burgers. They taste like real burgers (and no I was not paid to say that). Burgers are my favorite food in the world, but Im trying to cut down on eating them.

Unfortunately the saturated fat content is super-high, so I try not to eat them too often. I dont know anything about nutrition, but Ive heard its not good for you. Ive heard, allegedly, that saturated fat clogs your arteries, allegedly. But if there are any scientists reading this, a meat substitute with low saturated fat would absolutely change the game.

Its worth noting, I think veggie burgers are disgusting and the texture is too mealy. I eat my Impossible burgers with spinach, one of my favorite vegetables despite the fact that it spoils in 45 minutes, and tater tots. Tater tots are a nod to my Junie B. Jones taste palate, but in my defense, when you put tater tots in an air fryer, they really hit the spot.

Ive been using the air fryer for about a year. My roommate had it, and I was like, What is this? I started using it once he explained what it was. Also, it just eliminated dishes andmade my life easier. I would just cook the tater tots in the oven before, but it doesnt taste as good.

I use it whenever I cook tater tots, so maybe once a week, twice a week. Im a creature of habit, so Ill go on a wave where Im eating several Impossible Burgers a month, and then Ill go two months without eating anything at all.

Sunday, August 1I absolutely love ramen. I have been eating it all my life, but I only recently learned that you could add a half-boiled egg, scallions, greens, and shrimp to ramen to make it fancy. I get a nice brand of ramen. Its not too expensive. Its called Shin Ramyun gourmet spicy. I just like the spices. Its tasty. I like spicy stuff. Im spicy.

My favorite spice in the world is Lao Gan Ma Spicy Chili Crisp Hot Sauce. It is so delicious and I go through several jars a month.

I got really into this chili oil when I was introduced to it at one of my favorite restaurants. I wasnt always into spicy food. One of my favorite meals, which I didnt cook, is ground beef with macaroni, tomatoes, and onions. My mom would add spice to that and as a kid I would say, I can taste the spice, I can taste the spice, its killing me. Until eventually she took out all the spices. Which is such an annoying thing for a child to do, but Im a middle child and Im desperate for attention. Now as an adult, I have a much more refined palate than when I was wearing Lisa Frank and had a rolling book bag.

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Ziwe Loves to Combine Sweet and Savory - Grub Street

Fitness YouTuber Aseel Soueid isn't afraid to take on an ambitious weight loss or muscle-building challenge. In the past, for instance, he ate like Hugh Jackman's 'Wolverine' for a day and tracked the results. Now, in one of his latest videos, Soueid is on a new mission: to get absolutely shredded and reveal his six-pack absand it turns out, it's one he's already accomplished. Soueid's lean, ripped physique speaks for itselfand he helpfully shared the exact steps he took with his diet and workout that helped him get into single digit percent body fat.

"If you're serious about your fitness goals to the next level, weight yourself daily and jot down your weight," Soueid says. "Make sure you're tracking [your results] and seeing trends." While this tactic may not work for everyoneespecially given that it might cause you to fixate or feel guilty about the lack of sudden progress, there is science to support that it can work for some people.

"There's a right way to make coffee to actually help you get leaner and lose body fat," Soueid says. To do this, you should drink water before you touch your coffee. Soueid suggests drinking 16-32 ounces of water first to hydrate yourself. Then, drink your cup of black coffee, which is a caffeine source and a natural pre-workout drink. Soueid says that he hits the gym 30 minutes after his cup for a fasted workout, thanks to his intermittent fasting routine.

Soueid shares his entire workout plan, which he says he sticks to 6 days a week to maintain lean muscle and a muscular, dense physique.

Monday: Chest and Arms (A) workoutTuesday: Legs and Abs (A) workoutWednesday: Back and Shoulders (A) workoutThursday: Chest and Arms (B) workoutFriday: Legs and Abs (B) workoutSaturday: Back and Shoulders (B) workoutSunday: Off Day

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After his morning workout, Soueid breaks his fast with meal #1, adding that he likes to eat 2 big meals and one snack. Here's exactly what he eats throughout the day:

Meal 1: Egg white omelette with veggies, bowl of oatmeal with fruitMeal 2: Lean steak with "tons of potatoes"Snack: Greek yogurt frozen ice cream with a protein smoothie or Greek yogurt with fruit

"I find it works so much better than splitting my meals up into 5 or 6 different meals to hit my total calorie goal," he says. "What it takes to get shredded does not matter whether you like to have 5 meals, 6 meals, or 2 big meals. You need to make sure you dial down your own personal calorie intake along with your macros. Being on a calorie deficit is ultimately what's going to get you super lean."

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"Cardio is just a tool to burn more calories throughout the day," Soueid says. If you're just starting out, he suggests 1-2 cardio sessions in your first week, adding in a session every 2-3 weeks.

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This Guy Revealed the Exact Diet and Workout That Helped Him Get Shredded Abs - Men's Health

Fiber is more important to your diet than you might think, and chances are you're not getting enough of it.

Most Americans only consume about half of the recommended amount of fiber they need, says Nate Favini, MD, an internist and Medical Lead at preventative care practice Forward. That's because the average American diet is high in processed foods, which are often devoid of fiber.

Over the past 10 years, researchers have found fiber can improve your life expectancy and decrease your risk for certain health conditions. Meanwhile, not getting enough fiber can have an adverse impact on your health.

There are two types of fiber: soluble and insoluble.

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The FDA recommends women consume between 21 and 25 grams of fiber soluble or insoluble per day, while men should consume between 30 and 38 grams daily.

Many of fiber's health benefits relate to its ability to slow digestion. This can help with hunger control, stabilizing blood sugar, and much more. Here are six health benefits of eating a high-fiber diet and tips for easily adding it to your diet.

The trillions of naturally-occuring bacteria in your gut feed on fiber as it's digested. In fact, complex carbohydrates like the ones found in whole grains, beans, and legumes are some of your gut bacteria's favorite things to feast on.

Gut bacteria, which collectively make up the "gut microbiome," are important because they extract vitamins and minerals your stomach acid leaves behind. Your colon then absorbs nutritional building blocks such as Vitamin K, B12, thiamin, and folate and puts them to work in your bloodstream.

Researchers are just beginning to understand all that these hungry bacteria do. But a 2011 paper published in Surgical Clinics of North America found the gut microbiome supports metabolism, contributes to your immune system, regulates energy levels, and much more.

Prebiotic foods are especially beneficial for gut health. These foods, like onions and garlic, contain "fermented fiber." As the bacteria in your colon break down fermented fiber, gases are produced.

These gases can cause discomfort in the lower tract of your digestive system as they inflate your colon, and lead to bloating. To get the full benefits of fiber without the discomfort, add fiber to your diet slowly, increasing the amount you consume slightly over the course of weeks or months.

Both insoluble and soluble fiber slow your digestion, which can signal to your body that it's not in a huge hurry to eat again. This helps you feel fuller for longer, and therefore may reduce your caloric intake.

A 2017 study published in Food and Nutrition Research of 40 college-aged women found that inulin fiber a naturally occurring soluble fiber found in foods like bananas, garlic, and onions significantly reduced appetite.

During the study, participants were given either a placebo or water mixed with 16 grams of inulin fiber and told to drink it first thing in the morning. After drinking the mixture for seven days, researchers assessed participants' appetite. The inulin fiber group reported feeling less hunger and consumed an average of 21% fewer calories at lunch than the placebo group.

Many foods rich in fiber can help regulate blood sugar levels thanks to their lower glycemic index. The glycemic index ranks different foods based on their blood sugar level impact. It's important to stabilize your blood sugar levels, as too many spikes over long periods of time can contribute to weight gain and type 2 diabetes.

"Eating more fiber can help with stabilizing blood sugar, because fiber slows the absorption of sugar in your intestines," says Favini. While adding fiber to your diet can help stabilize blood sugar levels, it's also important to decrease sugar consumption. A high sugar diet creates an environment where harmful bacteria thrive.

Results from a 2016 study published in Experimental and Therapeutic Medicine with 117 study participants found that fiber effectively regulated blood sugar levels. Participants were given 0, 10, or 20 grams of supplemental soluble fiber each day for a month. After a month, fasting blood glucose and triglyceride levels significantly improved in the groups who were given fiber.

For some people, consuming fiber can relieve constipation. That's because fiber adds bulk to your stool, helping it to clear out.

A 2016 medical review published in Alimentary Pharmacology and Therapeutics synthesized the results of seven different randomized controlled trials. They found that 77% of adult participants successfully treated some chronic constipation symptoms by consuming more dietary fiber. However, researchers found that flatulence also increased with a higher fiber intake, which could lead to abdominal discomfort.

If you're trying to treat constipation, both soluble and insoluble fiber will help. However, be aware fiber can sometimes make constipation worse, especially if you are dehydrated. Make sure that you are drinking plenty of water as you slowly increase your fiber intake.

Read more about the best ways to get rid of constipation.

Fiber also plays a role in cholesterol management by limiting the amount of cholesterol released into the bloodstream. According to the Mayo Clinic, eating five to 10 additional grams of soluble fiber per day can reduce low-density lipoprotein (LDL) cholesterol, otherwise known as "bad" cholesterol.

High cholesterol levels are closely linked to heart disease. This could explain why individuals who eat a high-fiber diet have a significantly lower risk of developing heart conditions such as hypertension, stroke, and heart disease.

Not only does eating fiber promote overall gut health, but it may also reduce your risk of developing colon and other digestive related cancers.

A 2015 study published in the American Journal of Clinical Nutrition with 33,971 participants found that people who consume high amounts of fiber from cereals and fruits were at a lower risk of developing colon cancer.

The link between fiber and other types of cancer is still unclear. However, a 2009 study published in The American Journal of Clinical Nutrition with 185,000 post-menopausal women found that those who consumed more dietary fiber were at a lower risk of breast cancer.

Eating more fiber is a simple way you can improve your overall health. Getting your daily recommendation can begin with making some easy swaps in your regular meals.

Because whole grains are less processed than white flour, the natural grain fiber stays intact. Favini recommends switching out processed grains for whole grains as a simple way to get more fiber.

For example, swapping brown rice, whole-wheat pasta, and bran cereal in for their processed counterparts is an easy dietary change.

You can also switch out white flour for whole wheat flours in baking. Here are some more tips to make your chocolate chip cookies healthier, for example.

Flaxseed contains 2 grams of fiber per serving, making it an excellent addition to your diet. Ground flaxseed is easily added to yogurt, oatmeal, muffins, and even cookies.

Favini also advocates for adding chia seeds, which have 10 grams of fiber per serving, to meals or drinks as another easy way to boost fiber content.

Fiber-rich snacks are a delicious way to make your diet more fiber-friendly. Some snack options include:

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Start your day with fiber instead of sugar-laden pastries or pancakes to prevent blood sugar spikes.

A great early morning meal option includes yogurt with fruit. Or, if you're craving carbs, choose steel cut oatmeal, 100% whole grain toast, or fiber-rich cereal.

Fiber is crucial for overall gut health and can improve digestion while reducing your risk of developing colon cancer.

With the average American consuming only half of their daily recommended fiber intake, it's important for most people to up their intake. Swapping out processed foods for whole grain alternatives is a simple first step to integrate more fiber into your diet.

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6 health benefits of fiber and how to add more to your diet - Insider - INSIDER

My name is Siani Peterson (@nurse_siani), and I am 26. I live in San Antonio, Texas, and I am a pediatric nurse. After diagnoses for prediabetes and hypertension, I signed up for the Noom app to aid my weight loss effort and lost 50 pounds in seven months.

Growing up, I had always been the "bigger girl." I was the bigger friend, the bigger cheerleaderjust the bigger [fill in the blank]. But things started to spiral out of control with my weight during my divorce in July 2016, and continued as I started nursing school in January 2017.

I was beyond stressed and I turned to food. I ate to cope with my feelings, and out of boredom. Eventually, my weight led to health issues. I was diagnosed with both prediabetes and hypertension.

This led me to try quick-fix ways to lose weight. I had liposuction twice, as well as the lap band procedure. But they both failed for me simply because I was not willing to make the commitment to change my lifestyle. At 24, I had hit my highest weight of 255 pounds.

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I saw an ad for a program called Noom, and they were offering a free two-week trial. I figured, what else did I have to lose besides some weight? I was willing to try anything (other than going at it on my own) at that point. My turning point came when I joined Noom on December 1, 2019. I was 25 at the time.

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I use the app, which has a calorie tracker and a step tracker. Im able to enter in what I eat, and the food log is honestly 90 percent of why I have lost weight. I also like to see how active I am, and it also has a weight tracker that tells me how much progress Ive made. I only eat the number of calories that I need a day to give me adequate energy and still allows me to lose weight. I like to say, This is what works for me. This is what works for Siani.

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So I just recently started exercising in July 2020. Now I cant get enough of it, and I broke my plateau since adding it in. I rotate leg day, an arm and chest day, and a cardio day. If you wanna sweat, do the StairMaster for 20 minutes!

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These three changes helped me see the most noticeable results in my weight loss.

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You have to hold yourself accountable when it comes to weight loss, but its okay to use extra tools. I used Noom to take all the guesswork out of eating. I also purged my house of junk food to set myself up for success.

Although I lost my initial 50 pounds through diet alone, I'm starting to find exercise that I enjoy. I have fallen in love with weightlifting.

I want to encourage other women and remind them of some motivation words that I love: You are that girl, you will forever be that girl, and now you a going to show them you are that girl, period.

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I Used The Noom Diet App And Lost 50 Pounds In 7 Months - Women's Health

While the coronavirus crisis threw the world into flux, Baltimore Ravens wide receiver Willie Snead didnt have to choose between training with an established football coach and seeing his family. He could do both.

During high school, Snead played under Willie Snead III. So this offseason, with gyms closed and NFL minicamps canceled, the Ravens slot specialist worked out with his father day after day near his home in Florida.

And he noticed the benefits.

I had a great offseason, Snead said Wednesday in a video chat news conference. I got the results I wanted. I feel faster; I feel lighter. I dropped like seven pounds.

Snead, the most experienced member of a young receiving corps brimming with potential, felt an extra urgency this spring and summer. Though hes reeled in 242 passes over the past five seasons for the Saints and Ravens, Sneads never signed a lucrative contract more than two years in length. He joined Baltimore as a restricted free agent in 2018. Last season, he agreed to a one-year extension worth a relatively modest $6 million.

At 27, he enters the 2020 season once again in a contract year.

And he once again finds himself playing a prominent role on a high-powered offense for a title contender. Sneads been on playoff rosters the past three seasons but hasnt advanced past the divisional round.

So on a personal level and within the context of the team, circumstances pulled Snead to attack this 2020 year the best I could.

This is my contract year Im up again and I just want to get the best out of it, Snead said. Im just excited for the opportunity to come out here with these young guys and push this offense to the next level. Thats my expectation for myself. Im here now. I feel great. Im just ready to go, man.

The Ravens in April drafted two receivers, third-rounder Devin Duvernay and sixth-rounder James Proche, who thrived in college running routes out of the slot. Thats where Snead has done most of his work during his five NFL seasons, and Baltimore is well positioned to move on with younger players if one of the rookies impresses in 2020.

This year, though, Sneads place on the Ravens is safe. And to make the most of it, he decided to lose weight. Snead said he played between 200 and 202 pounds in recent years, and he figured if he got lighter, hed add quickness and be able to separate from defenders more regularly.

Thats where a little help from dad came in handy.

Some ways I [dropped weight] was just training in Florida, Snead said. Its hot, its humid. Were sweating every day. My dads got me on the pavement running.

Snead paired those workouts with a stricter diet. He said he focused on eating clean and avoiding carbs or added sugars in his meals.

Seven pounds rolled off in the Florida heat, and Snead hopes that helps his success pile up in Baltimore.

I feel really good at this weight, he said. I havent been this weight since my first year in the league, and Im just feeling pretty good going into the season.

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Aaron Kasinitz covers the Baltimore Ravens for PennLive and can be reached at akasinitz@pennlive.com or on Twitter @AaronKazreports. Follow PennLives Ravens coverage on Facebook and Youtube.

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Dad, diet and sunshine: How Baltimore Ravens Willie Snead got in shape for contract year - PennLive

Out of all of the KarJenners, Kylie Jenner has always been the one to subvert expectations. There was a time when she was simply Kim Kardashians little sister, but now shes just as, if not more, famous than her elder siblings. Rather than follow in her siblings footsteps, Jenner chose to go down her own path which eventually led to tremendous wealth and success.

Jenner was only a teenager when she started building her makeup empire. What started out as lip-kits and her tendency to overline her lips turned into Jenners multimillion-dollar company, Kylie Cosmetics. Today, the Keeping Up with the Kardashians star is worth an astronomical $900 million. Jenners astonishing net worth makes her wealthier than any of her family members.

But money isnt the only way that Jenner differs from her family. Her relationship to food is also drastically different than most of her siblings. Her only full-blood sibling, Kendall Jenner, is a model and thus has to keep to a pretty strict diet whenever shes working. On the other hand, her Kardashian siblings place even more restrictions on themselves. Kourtney Kardashian is known for her gluten-free diet and her aversion to sugar. Meanwhile, Kim Kardashian West is a vegetarian who abstains from drinking alcohol.

RELATED: Khlo Kardashian Fans Are Clowning Her & Her Sisters After a Hypocritical Tweet

Jenner, on the other hand, is far more lax in her diet. She loves all different types of food and is known to get angry if she doesnt have access to food when shes hungry. In an interview with Harpers Bazaar, Jenner came clean about her love of food. She even mentioned that her two-year-old daughter, Stormi Webster, takes after her in terms of appetite.

If there was a face of hangry, it would be me, the Kylie Skin owner shared. I would be the face of angry. And Stormi has it too; because when that little girl is a little hungry she turns into a different baby. So, if you wonder where she gets it from, its me, for sure, Jenner confessed.

Jenner seems to be an equal opportunity foodie. She has a deep love for sushi and also really enjoys donuts. Though her favorite cheat meal is In-N-Out Burger, she typically mixes plenty of healthy food in her diet as well. In fact, she recently shared her own personal recipe for avocado toast on her sister Kourtneys lifestyle site, Poosh. Jenners recipe is pretty standard with the exception of one polarizing ingredient.

Jenners recipe starts off pretty standard, Avocado and sourdough bread make the base of the avocado toast and Jenner also sprinkles the toast with some salt. For added flavor and a bit of a kick, she also adds crushed red pepper, which is also pretty standard as far as avocado toasts go. But, the final ingredient is where things get a little polarizing. The reality TV star tops off the toast with a drizzle of honey for a touch of sweetness.

Adding honey to avocado toast seemed to be a polarizing choice for Jenners fans. Some people on Twitter argued that they loved the recipe and it brought a new dimension to the toast. Others felt that avocado toast was a strictly savory treat and adding honey was bizarre. Personally, we hate the idea of honey and avocado together, but clearly it works for Jenners palette.

See more here:
Kylie Jenner Puts The Weirdest Ingredient on Her Avocado Toast - Showbiz Cheat Sheet

Cover crops are grown to benefit the soil, not for harvest. Examples of cover crops can include peas, winter rye, sorghum and barley. The use of cover crops allows farmers to protect their soil before and after they harvest annual crops so that the ground is always covered. Cover crops are a sustainable technique, as they build healthy soil and conserve water, but could they help fight food insecurity?

According to experts, 26.4 percent of the worlds population faces moderate to severe levels of food insecurity, a percentage that amounts to 2 billion people. Global food insecurity is largely concentrated in Sub-Saharan Africa, Latin America and the Caribbean, and the rates are determined by factors such as income inequality, food prices and food distribution. Many food-insecure places are affected by droughts and dry seasons. The utilization of cover crops in food-insecure areas may help mitigate the effects of climate change, such as drought and extended dry seasons.

Building up organic matter in the soil is an integral part of protecting waterways since nitrogen and phosphorus runoff is the main contributor to water pollution and algal blooms. Utilizing cover crops can provide agricultural communities with long-term protection, building up healthy soil that is more resilient in the future. Additionally, certain types of cover crops do not require tillage, helping keep carbon in the ground. In some climates, farmers may also harvest cover crops without removing the roots, diversifying their operation while also protecting the ecosystem.

Current environmental disasters in food-insecure countries, such as the desert locust in West Africa and parts of India, are a result of climate change. Extractive farming methods, like tilling, only exacerbate the effects of climate change. Many farming methods rely on fossil fuels and technology to operate, a luxury that many communities do not have, and one that is not a sustainable solution. Cover cropping offers significant environmental protection, without reliance on external inputs.

Up to 600 million small farmers and farm laborers in subtropical regions experience seasonal hunger and food insecurity due to extended dry seasons. With a changing climate, natural disasters are becoming more common and more intense. Based on the geography of food insecurity, the use of cover crops and other sustainable farming practices may help lessen the influence of climate change on vulnerable populations. Cover cropping helps store water in the soil rather than letting it runoff into waterways.

While economic instability and high food prices are important factors to food insecurity, drought and conflict are the main causes of food insecurity. Drought-affected areas are much more vulnerable to extreme weather patterns as a result of a changing climate. Human activity has also exacerbated these effects, with population growth forcing low-income communities into less than ideal regions often lacking the proper resources. Cover crops are an easily incorporated technique that does not require costly inputs, making them an accessible solution for areas that may lack essential resources.

Cover crops are most often utilized in conjunction with grain crops or other monocultures. Grains and tubers are the most calorie-dense and affordable food group, and most food-secure countries have diets that heavily rely on these crops. Cover cropping may contribute to higher levels of economic security by improving soil quality that farmers rely on for affordable food crops.

Farmers will need to be financially motivated to engage. Education and economic incentives will drive change for farmers, since many are unaware of the benefits of cover crops, or lack the finances to make the investment.

Cover crops, among other sustainable farming practices, can provide economic security that is much more sustainable than the current industrial system. A chemical-dependent agricultural system will not feed the world. Food-insecure countries dont need more pesticides, genetically modified crops or biotechnology. Farmers in the United States and around the world need an economic system that incentivizes health soil and works to rebuild ecosystems rather than control them.

The solution to greater food security around the globe is not to industrialize agriculture but reinforce techniques like cover cropping that work with nature to find a solution. Cover cropping has a host of benefits, such as water conservation, building organic matter, higher yields and a reduced need for chemicals. Cover crops include a variety of plant species, making them easily applicable to communities all around the world.

Cover crops may help fight food insecurity due to their drought resilience, conserving water during dry seasons. They may also provide economic security and environmental protection, helping vulnerable communities become more resilient and financially stable.

Teaser photo credit: By Cliff from Arlington, Virginia, USA Barley (Hordeum vulgare), CC BY 2.0, https://commons.wikimedia.org/w/index.php?curid=25486048

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Could Cover Crops Help Fight Global Food Insecurity? - Resilience

Golf is one of the only sports that doesnt require athletes to look like Greek gods. You dont have to run fast or have bulging biceps or even tree trunk legs. John Daly is Exhibit A of that. It helps to have some insane calves like Phil Mickelson or some veiny forearms like Tiger Woods in his prime.

It doesnt hurt to have some mass behind a golf swing. Professional golfer Bryson DeChambeau is learning that is truer and truer every day. The 26-year-old from Modesto, California, already has eight professional wins and made history in 2015 when he won both the NCAA and U.S. Amateur titles, joining an exclusive list of Jack Nicklaus, Phil Mickelson, Tiger Woods and Ryan Moore.

DeChambeau has been a staple on the PGA Tour over the last few years. During that time, the 6-foot-1 golfer has hovered around 200 pounds. After quite the transformation since 2019, DeChambeau now stands a beefy 240 pounds after a pretty wild diet and training regimen.

Like most of the American people in quarantine, DeChambeau has gained weight during the coronavirus pandemic in 2020. Big deal, right?

DeChambeau has put on some solid muscle during the PGA Tours lockdown thanks to COVID-19. He turned heads in June when he returned to the golf course some 50 pounds heavier than he was last year. He ripped a 367-yard drive at Colonial Country Clubs Charles Schwab Challenge in June 2020. The five-time PGA Tour winner then won the Rocket Mortgage Classic at the Detroit Golf Club on July 5, 2020, thanks to some booming drives (and a fit of rage directed at a cameraman) that helped him take down Matthew Wolff in the final round.

According to DeChambeau in an interview with Mens Health, improving his driving distance is the reason hes put on all this weight in his body transformation over the offseason.

Eight months ago I said, you know what, I want to try and get stronger, because I know theres an advantage to be gained, DeChambeau told the publication. If I could be like Happy Gilmore or Kyle Berkshire, hitting over 400 yards and hitting it straight? That is a massive, massive advantage. So I set out to do that, and Ive been healthier and stronger ever since.

RELATED: Golfer Rips Massive Fart on Live TV After Tee Shot

Right, so how did the Mad Scientist actually achieve these goals?

According to his trainer, Greg Roskopf, DeChambeau has been eating anywhere from 5,000 to 6,000 calories every day to help gain more than 40 pounds of muscle. Roskopf, who works with the NFLs Denver Broncos, has never seen anything like what the golfer has been able to do with his body.

According to the New York Post, his diet is basically just a bunch of protein shakes. Heres what it looks like on a typical day:

Ive never seen the type of changes in an athlete like the ones hes made in this last six-month period, Roskopf told ESPN while shooting down the notion that DeChambeau was on steroids.

Because weve had the foundation, youre seeing the end result of it happened quick, but the two years of preparation to get him to the point where he could make those changes is really why hes been able to make those changes as fast as hes been able to make it.

DeChambeau hasnt been curling until his biceps hurt or benching a million pounds. His workouts have centered around improving his grip strength.

I actually had to get my wrists stronger, DeChambeau told USA Todays Golf Week in December 2019. I had to train, do farmer walks, 70 pounds in each hand and move them like that when I walk to get my grip strength up. Did a lot of pull ups with just the fingers, holding on with the palm, just doing a couple other things, inflexion, flexion stuff, internal, external rotation of the wrist.

The result has been DeChambeau pummeling some of the longest drives of his career. The World No. 7 has also seen his swing and ball speed increase on his tee shots. He uses a driver with a loft nearly the same degrees as most putters to help him drill fairways.

Other players have taken notice of his transformation.

Hes huge. I was 40 yards behind him, 2013 U.S. Open winner Justin Rose told The Sun.

In an interview with GQ, DeChambeau discussed more in depth how he wanted to seemingly live forever.

I mean, my goal is to live to 130 or 140. I really think thats possible now with todays technology. I think somebodys going to do it in the next 30 or 40 years. I want humans to be better. I want them to succeed. I want to say, Hey, this is all of the stuff Ive experienced that helped me do my best. If it helps you, great. If it doesnt, well, lets keep working on it. Lets keep figuring stuff out. Thats my take on life.

As major golf returns to San Franciscos TPC Harding Park in August for the PGA Championship, expect to see a very bulky Bryson DeChambeau when his tee time rolls around. You can also expect him to be right up next to heavy hitters like Rory McIlroy, Dustin Johnson, Rickie Fowler and Brooks Koepka on the leaderboard.

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Pro Golfer Puts on 40 Pounds, Says He Wants to Live to 130 - Fanbuzz

Could you imagine a hamburger or chicken sandwich without condiments? Whether its ketchup, mustard, barbecue sauce, or a more creative condiment like hummus or chipotle mayo, condiments add flavor and in some cases moisture to your sandwiches and other dishes and they also add a certain palatability to your meals, making certain diet foods easier to choke down than if they were left plain.

However, not all condiments are equally healthy. Some may cost you as much as 100 calories for just a teaspoon, and are packed with added sugars. Others may only set you back about 5 calories per tablespoon, and be chock-full of vitamins and minerals.

Condiments sometimes get a bad rap, but its all about being smart and finding ones that fit into your lifestyle. It goes without saying, but if you can find a low-fat, zero sugar version of your favorite sandwich topper, then thats the way to go.

Were all for increasing flavor around here, but not at the cost of adding unnecessary calories. Luckily for you, weve decided to run down some of the best (and worst) condiments youre likely to find on the supermarket shelves.

Heres a rundown of which toppings are better choices and which arent so diet-friendly.

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The Best and Worst Condiments for Your Diet - Muscle & Fitness